• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Baking Sense

  • Home
  • Recipes
  • Baking School
  • Essential Baking Tools
  • About Eileen/FAQ
  • Contact Me
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Google+
    • Instagram
    • Pinterest
    • Twitter

Sourdough Rye Bread

August 1, 2019 by Eileen Gray Leave a Comment

Sourdough Rye Bread has a complex flavor thanks to the sourdough starter, rye flour and a little dash of malt syrup. Start the night before to have fresh bread for lunch.

a loaf of sourdough rye bread on a cutting board

I’m a huge fan of rye bread in just about any form. I love my Overnight Rye Bread made with commercial yeast, and my super thin and crunchy Sourdough Rye Crispbread. If you’re a rye fan, for a real treat try making a savory pie or galette with Rye Pie Dough.

I grew up in central New Jersey (yes, there is such a place as central Jersey!) and being so close to New York it was easy to find a good deli and really great rye bread.

Where I live now, not so much. So, Sourdough Rye Bread is always homemade in our house. But it’s so easy to make overnight there’s no reason not to make it yourself.

This recipe takes more than 12 hours in total, but the vast majority of the time is hands-off.

Tips for making Sourdough Rye Bread:

  • Start with an active starter. To test if your sourdough starter is active and ready to use, drop a dollop into a bowl of water. If it floats, it’s ready to go.
  • Create a sponge using the starter, water and some of the flour. Allow the sponge to rest for 30-60 minutes before mixing the dough. This rest gives the gluten a head start in forming a strong network.
  • The fermentation time for the dough will vary based on the ambient temperature of the room and the temperature of your dough. The dough will start out fairly dense. It should be quite aerated and elastic by the end of the 3 hour fermentation.
  • If the dough is very cool and sluggish you can set the bowl over a bowl of warm water to warm it up a bit.
  • The time for the final proof can also vary. The bread should be almost doubled in size and if you poke the dough the dent should slowly fill in. If the dough springs right back when poked it’s not quite ready.
  • Sourdough Rye Bread stays fresh at room temperature for 2-3 days. Slice and freeze for longer storage.

Scroll Through the step by step photos to see how to make Sourdough Rye Bread:

a bread starter in a mixer bowl with a mixing paddle.
Mix the starter with the rye flour and 1 cup of the bread flour. Set aside for 30-60 minutes to activate the gluten.
Rye bread dough sitting on a couter top.
The dough will be soft and a little sticky right after mixing. The texture will develop while the dough is fermenting.
two bowls of sourdough rye bread dough, before and after rising.
With each hour of fermentation the dough will rise higher and become more elastic and “lively”.
sourdough rye bread with caraway seeds added
First thing in the morning, knead in the caraway seeds and shape the loaf.
A loaf of sourdough rye bread before and after rising.
When the loaf has almost doubled in volume, brush with egg wash, sprinkle with more caraway seeds and bake.

A timeline for making Sourdough Rye Bread:

  • If your starter needs feeding, do that the night before or early in the morning of the day you want to make the dough.
  • Mix the dough in the afternoon and refrigerate the dough in the evening before going to bed.
  • Take the dough out first thing in the morning and shape the loaf.
  • Leave the loaf at room temperature to rise for 1 1/2- 2 hours.
  • You should have fresh bread by lunch time.
  • To make and bake the dough in the same day, start the dough early in the morning and it should be ready to bake by late in the afternoon or early evening.
a loaf of sliced sourdough rye bread on a cutting board.
a hand holding a slice of sourdough rye bread
The sourdough rye as an open and irregular crumb and great chewy texture.

Since you’ve got your starter fed, check out the entire list of My Best Sourdough Recipes. Have fun!

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

Sourdough Rye Bread

Sourdough Rye Bread

Yield: 1 large or 2 small loaves
Prep Time: 20 minutes
Bake Time: 25 minutes
Rising Time: 12 hours
Total Time: 12 hours 45 minutes

Start the night before to have fresh bread for lunch.

Ingredients

  • 1 cup (8 oz, 224) active sourdough starter
  • 1 1/2 cups (12 oz, 375ml) warm water
  • 1 cup (5oz, 145g) stone ground rye flour
  • 2 1/2 cups (12oz, 336g) bread flour
  • 1 tablespoon malt syrup
  • 2 teaspoons table salt
  • 2 tablespoons caraway seeds
  • 1 egg white

Instructions

  1. Combine the starter, water, rye flour and 1 cup of the bread flour. Mix with the paddle on low speed until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes.
  2. If using a stand mixer, change to the dough hook. Add the malt syrup, salt and the rest of the bread flour and mix until the dough begins to clean the bottom of the bowl and form a ball around the hook. If mixing by hand add as much of the bread flour as you can then turn the dough out onto a floured surface and finish kneading in the rest of the flour.
  3. Knead for 3-4 minutes on medium speed or 4-5 minutes by hand. The dough will be a little sticky. Turn the dough out onto a lightly floured surface and knead into a smooth ball. Place the dough in a lightly oiled bowl, turn once to coat the dough. Cover the bowl and set it aside at room temperature.
  4. After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again.
  5. Cover the bowl and after 60 minutes knead the dough, return it to the bowl, cover tightly and refrigerate over night.
  6. Remove from refrigerator and dump the cold dough onto floured surface. Sprinkle the dough with 1 tablespoon caraway seeds and knead to distribute the seeds
  7. If you want two smaller loaves, divide the dough in half. Knead the dough into a smooth ball then taper two ends to form an oblong football shape.
  8. Place on a wooden peel or sheet pan sprinkled liberally with corn meal. Cover with a damp kitchen towel and leave in a warm place until doubled in size and it springs back slowly when poked, about 1 1/2 hours.
  9. Meanwhile, preheat the oven to 425°F. If you have a baking stone preheat that in the oven
  10. Make 5 diagonal slashes in the dough with a single edge razor or very sharp knife. Brush dough with egg white and sprinkle with the other tablespoon of caraway seeds.
  11. Slide the dough onto the preheated stone or slide the sheet pan into the oven.
  12. The bread is ready when tapping the bottom of the loaf produces a hollow sound, or use a probe thermometer to check for an internal temperature of 190°-200°F. Baking time is about 25 minutes.
  13. Cool completely on a wire rack before slicing.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Breadtopia Sourdough Starter (Live)
    Breadtopia Sourdough Starter (Live)
  • EDEN FOODS Organic Barley Malt Syrup
    EDEN FOODS Organic Barley Malt Syrup
  • KitchenAid 5-Qt. Stand Mixer 
    KitchenAid 5-Qt. Stand Mixer 
  • All Natural Acacia Wood Pizza Peel 
    All Natural Acacia Wood Pizza Peel 
  • Old Stone Oven Rectangular Pizza Stone
    Old Stone Oven Rectangular Pizza Stone
  • Stainless Steel Wire Cooling Rack 
    Stainless Steel Wire Cooling Rack 
© Eileen Gray

Filed Under: Breads, Recipes, Sourdough Breads

Previous Post: « Glazed Blueberry Hand Pies
Next Post: Vanilla Genoise – Vanilla Sponge Cake »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

My new book is now available at Amazon! As an Amazon Associate I earn from qualifying purchases.

Welcome!! Baking is an art and a science, but it’s not rocket science. Anyone can bake if they have a good recipe and the helping hand of a seasoned baker. I’m a pastry chef and lifelong baker. I enjoy sharing my well-tested recipes with bakers of every skill level. Read more….

Footer

  • Home
  • Recipes
  • Baking School
  • Essential Baking Tools
  • About Eileen/FAQ
  • Contact Me
Privacy Policy

Copyright © 2019 Baking Sense on the Foodie Pro Theme

  • 129
  • 129